Sorghum cooking demonstrated

Steam enveloped a shelter at the Madison County Young Farmers site. Only the sounds of laughter and chitchat offered clues that people were working within the cloud.

Every once in awhile a strong breeze would clear out the white haze, revealing the volunteers and area residents taking shelter from the heavy rains.
Although it wasn’t the ideal weather, those who attended the Madison Farmers Market end-of-season event last month, got a glimpse into Madison County’s past.

Along with free food samples and other giveaways, organizers treated market goers to a sorghum cooking demonstration during the Oct. 25 event.

Original plans were to offer hayrides to the cooking demonstration on the property across the road from the market’s usual Hoover Ridge location. But the rainy weather moved the market’s vendors underneath a shelter within walking distance of the cooking display.

Sorghum cane – which is a “cousin” of sugar cane – was introduced in the county in 1850, according to Madison County native David Jones, who was heading the sorghum cooking demonstration for the day.

“It was originally thought to be a source of sugar,” Jones said.

The green-colored chutes used were harvested from the Young Farmers-Future Farmers of America grounds behind Madison County High School. A thin, white tube slowly dripped juice that had been squeezed from the sorghum canes onto a metal cooking pan above a wood fire.

As the juice boiled, it produced the heavy steam and a foam of excess plant material on the liquid’s surface. Volunteers spent the day engulfed in the vapor as they constantly skimmed off this foam. Ten gallons of the green-tinged juice makes just one gallon of syrup, which is the consistency of molasses.

Although production of sorghum syrup is rare now, it was once widespread in the county.

“As late as the 1950s people were making their living cooking it,” the former longtime Madison County Board of Supervisors chairman said. Jones served on the board for 18 years before being voted out of office in 2005. Early this past year, the supervisors appointed him to the Madison County Planning Commission.

Sorghum syrup is used like maple syrup and molasses to top pancakes, biscuits and oatmeal or used as a sweetener in baked goods.

“It makes wonderful gingerbread,” he said.

Sorghum is also filled with nutrients, including potassium. “It’s the fifth best antioxidant of all foods. It’s right behind pomegranate,” Jones said.

Ever since the county’s bicentennial celebration in October 1992, local residents have revived the traditional squeezing and cooking of sorghum during various community events.

The goal is to educate residents about the area’s historic farming traditions. Earlier this summer, the farmers market featured a charcoal making demonstration, which used to be another huge industry, according to Madison Extension Agent Adam Downing.

“In the early 1800s, the American iron production depended on charcoal firing. In certain regions of the eastern United States, charcoal making was a full-time job with acres of woodland being cleared each day to fire local iron furnaces,” according to Downing.

Now that the farmers market’s second season has come to a close, market organizers will soon start planning for next year and what special events they wish to offer.

Throughout the winter, the Madison extension office will be offering seminars about market production practices for new vendors. For information, call the local extension office at (540) 948-6881.